• 1 1/4 lb chicken thighs, cut into 1 inch pieces (can also use chicken breasts)
• sea salt and black pepper , as needed
• 1 large egg white
• 3 tablespoons almond flour
• 1-2 tablespoons olive oil or avocado oil
• 3-4 dried red chili peppers , to taste or leave out if desired; found in Asian supermarkets or the International section of a large chain grocery store
• 1/2 teaspoon xanthan gum for low carb (can also use 1/2 tablespoon arrowroot starch for paleo)
• 1 tablespoon water , plus more as needed to thin out sauce
• 1/3 - 1/2 cup water OR chicken broth

SAUCE and MARINADE

• 6 tablespoons coconut aminos , gluten free tamari or low sodium soy sauce
• 2 tablespoons tomato paste
• 1/2 tablespoon fish sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon monk fruit sweetener , or other sweetener of choice
• 1/2 teaspoon five-spice powder
• 3/4 tablespoons apple cider vinegar
• 1/4 teaspoon red pepper chili flakes , plus more if desired
• 1/2 teaspoon fresh minced ginger
• 2 cloves garlic minced

Optional

• toasted sesame seeds
• 1 green onion sliced thinly